Hello All!
I did this soup a few days ago, and it was excellent.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Egg Drop Soup #7
 Categories: Starters, Soups, Chinese
      Yield: 4 Servings
  1 1/2 qt Chicken broth, or clear soup
           -stock
      2 tb Cornstarch, mixed in 1/4 cup
           -cold water
      2    Eggs, slightly beaten with a
           -fork
      2    Scallions, chopped,
           -including green ends.
  Here's one from Jim Lee's Chinese Cook Book (My favorite).  He says
  that the secret of good soup is good soup stock.  To keep the egg
  flakes afloat, the soup must be thickened with cornstarch first
  before the beaten eggs are stirred in.
  Bring soup stock to a boil.  Slowly pour in the cornstarch mixture
  while stirring the stock, until the stock thickens.  Reduce heat so
  stock just simmers.  Pour in the eggs slowly while stirring the soup.
  As soon as the last bit of egg is in, shut off heat at once.  Serve
  with chopped scallions on top.
  SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a
  variation of plain egg-drop soup. The added tartness of tomatoes
  gives this soup an extra "zing" and helps to pick up sagging
  appetites. The addition of 1 medium-size can of stewed tomatoes is
  all that is needed. Bring stock to a boil.  Add the tomatoes. (Mash
  the tomatoes if the pieces are too large.) When soup boils again, add
  the cornstarch mixture as before. Add the eggs while stirring. Shut
  off heat at once and serve topped with the chopped scallions.
  Posted by Pat Stockett. Courtesy of Fred Peters. From: Alaska Seafood
  Marketing Institut
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All the Best
Ian
--- GoldED 2.50+
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